- 1/2 cup (1 stick) butter, at room temperature
- 2 cups shredded sharp Cheddar, at room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 sprigs fresh rosemary, roughly chopped
Preheat the oven to 300 degrees F.
In a food processor, add the butter, cheese, flour, salt, rosemary and cayenne and process until a smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet. (Alternatively, refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4-inch thick rectangle. Cut into smaller rectangles, about 2 by 3-inches, with a pizza wheel or sharp knife.) Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.
I used my handy-dandy cookie gun for this, and had a blast eating the extra dough.